RICOTTA FRITTERS | CHEESE RECIPES | JAMIE OLIVER RECIPES
These fritters are an absolute doddle and the crispy creaminess works a treat with the tomato sauce.
Total Time 15 minutes
Yield 4
Number Of Ingredients 20
Steps:
- Ingredients out • Kettle boiled • Large frying pan, medium heat • Large casserole pan, low heat • Food processor (fine grater)
- START COOKING Put the porcini into a mug and cover with boiling water.
- Crack the egg into a mixing bowl, add the ricotta, finely grate in ¼ of the nutmeg, the lemon zest and Parmesan, add the flour, then beat together.
- Put 1 tablespoon of olive oil into the frying pan, then use a tablespoon to spoon in 8 large dollops of the mixture, turning carefully when nice and golden.
- Put the anchovies (if using) and 1 tablespoon of olive oil into the casserole pan, crumble in the dried chilli, and squash in the unpeeled garlic through a garlic crusher.
- Finely chop and add the porcini with half their soaking water and the passata, season with sea salt and black pepper and bring to the boil.
- Squash and add the olives, discarding the stones. Pick and reserve a few basil leaves, then chop the rest and add to the sauce.
- Grate the courgettes in the processor (you could use a box grater here) and tip into a bowl with a pinch of salt and pepper, the juice of the zested lemon and the extra virgin olive oil.
- Finely chop and add the chilli and the top leafy half of the mint, then toss together.
- Place the fritters on top of the sauce, then scatter over the reserved basil leaves, drizzle with balsamic and serve with lemon wedges.
Nutrition Facts : Calories 408 calories, FatContent 27.7 g fat, SaturatedFatContent 11.2 g saturated fat, ProteinContent 21.8 g protein, CarbohydrateContent 15.8 g carbohydrate, SugarContent 10.0 g sugar, SodiumContent 2.0 g salt, FiberContent 6.4 g fibre
ONE-POT PASTA WITH RICOTTA AND LEMON RECIPE - NYT COOKING
This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That’s it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It’s a weeknight and for-company keeper any way you stir it.
Provided by Ali Slagle
Total Time 15 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
- In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
- Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
- Divide the pasta among bowls and top with some of the sauce that’s pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.
More about "recipes for ricotta cheese and pasta recipes"
ONE-POT PASTA WITH RICOTTA AND LEMON RECIPE - NYT COOKING
This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That’s it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It’s a weeknight and for-company keeper any way you stir it.
From cooking.nytimes.com
Reviews 4
Total Time 15 minutes
Cuisine italian
From cooking.nytimes.com
Reviews 4
Total Time 15 minutes
Cuisine italian
- Divide the pasta among bowls and top with some of the sauce that’s pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.
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HOMEMADE RAVIOLI WITH RICOTTA CHEESE FILLING RECIPE | FOOD ...
From foodnetwork.com
Reviews 3.3
Total Time 1 hours 15 minutes
Category main-dish
Cuisine italian
Reviews 3.3
Total Time 1 hours 15 minutes
Category main-dish
Cuisine italian
- In a mixing bowl, thoroughly combine all ingredients. Chill in the refrigerator a few minutes to firm up the filling.
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